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Carolina Kitchen: Classic bowl

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Photo credit: WLOS staff

By Chef Emily B. Abernathy of Chupacabra Latin Cafe

Ingredients

  • 1 cup black beans
  • 1 cup Spanish rice
  • 1/2 cup lettuce
  • 1/4 cup pico de gallo
  • 1/4 cup shredded Monterey Jack cheese
  • 1 cup cooked chicken (Emily uses marinated and grilled boneless thighs, finished in the oven and tossed in smoky ancho sauce -- a good home substitute would be BBQ rotisserie chicken)
  • cilantro
  • lime

Instructions

  • Layer rice, beans, chicken and cheese in a bowl.
  • On the side, layer lettuce and pico de gallo.
  • Sprinkle with cilantro, Squeeze a lime wedge over all ingredients, and serve with chips and salsa.
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